3 - Endorsed
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De Kwartel works across three areas of responsible practice: seasonal cooking, waste and resource management, and community engagement.
Menus follow the seasons: the carte changes with the calendar, fish is bought daily, and the Friday plant based menu is built around whatever produce is in season. On waste and resources the pavilion has taken single use plastic off its terrace, replacing disposables with reusable alternatives as part of a shared commitment by 14 Den Haag beach pavilions, and it runs on green electricity under a sedum roof.
On its social record, De Kwartel is a partner in Grondstofjutters, the litter collection scheme run by We Are Nature with the municipality of Den Haag, lending collection bags to beach walkers and rewarding a filled bag with a drink; it also takes part in the Duurzaamheidskring Den Haag, the local circle of beach operators that agreed the plastic free terrace. Green Key has certified the pavilion at its Gold level, the top tier of the international hospitality label, awarded after an on site audit.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
The restaurant states it works with organic and seasonal produce, buys as locally as possible, and uses local suppliers. Menu items are labelled bio (bread, yoghurt, pasta, apple juice).
The restaurant states that it works with organic and seasonal produce, buys as locally as possible, and uses local suppliers to support the local economy. The Hague's city marketing listing identifies it as Biologisch and Duurzaam.
Menu items are labelled bio at item level: bread, yoghurt, pasta and apple juice. No farm, grower, butcher, fishmonger or wholesaler is named on the website, published menu, social channels or in editorial coverage, which limits the substantiation to the restaurant's own account.
The carte changes seasonally and fresh daily fish is advertised; the weekly plant-based Friday menu is developed from seasonal produce. The pavilion trades a March to October season.
The restaurant states its kitchen works with organic and seasonal produce, cooks with respect for product and season, and changes its carte with the seasons. Fresh daily fish is advertised on the restaurant's pages.
A third-party restaurant directory records that the menu carries seasonal items regularly and the pavilion operates a March to October season, which structurally aligns with the growing year. The weekly plant-based Friday service is developed by the chef from seasonal produce.
The pavilion operates under Green Key Gold certification (audited on site). Practices include removal of single-use plastics from the terrace, green electricity, a sedum roof, and partnership in the Grondstofjutters beach litter collection.
Single-use plastic has been removed from the terrace and replaced with reusable alternatives as part of the Plastic Vrij Terras commitment, agreed by 14 Den Haag beach pavilions through the Duurzaamheidskring.
The pavilion runs on green electricity and operates under a sedum roof. It is a named partner in Grondstofjutters, the litter collection scheme run by We Are Nature with the municipality of Den Haag, confirmed on the organiser's own participant list and in 2022 local press.
Green Key has certified the pavilion at Gold level, the top tier of the international hospitality label. The certification applies to the pavilion itself under the Green Key standard for restaurants and beach pavilions and is awarded after on-site inspection.
The menu names fish and seafood by species (monkfish, sardines, mussels, squid, Norwegian salmon, Black Tiger prawns) and meats (Iberico pork, duck, venison, beef, Oervlees).
The published menu names fish and seafood by species: monkfish, sardines, mussels, squid, Norwegian salmon and Black Tiger prawns. Meats include Iberico pork, duck, venison and beef, with Oervlees specified as a product from natural grazers.
Named partner in Grondstofjutters litter collection (We Are Nature, municipality of Den Haag); participates in Duurzaamheidskring Den Haag beach operator circle.
We Are Nature lists De Kwartel on its own participant page as a Grondstofjutters partner, the litter collection scheme it runs with the municipality of Den Haag. Under this scheme, participating pavilions lend collection bags to beach walkers and reward a filled bag with a drink or ice cream. 2022 local press names the pavilion among the Zuiderstrand participants, confirming the partnership's recurrence.
The restaurant also takes part in the Duurzaamheidskring Den Haag, the local circle of beach operators that agreed the plastic-free terrace commitment. The group meets several times a year, and the pavilion participates in coastline waste collection.
The menu carries a marked vegan range (pumpkin and tofu, beetroot pancakes, jackfruit rendang, vegan bitterballen) alongside vegetarian options and animal proteins. Every Friday the kitchen serves a fully plant-based menu.
The published menu carries a distinct vegan and vegetarian range: a roast pumpkin and tofu bowl with cauliflower rice and almond dressing, beetroot pancakes, jackfruit rendang, vegan bitterballen with truffle and parsnip, a vegan sharing plank and several vegan sides, plus vegetarian dishes including pizza margherita, salads and vegetarian pancakes.
Every Friday the kitchen serves a fully plant-based menu, described by the restaurant as developed by the chef from seasonal produce. Fish, shellfish, Iberico pork, duck, venison and beef remain equally prominent across the à la carte, so the overall menu presents meaningful plant presence on a mixed carte.
